Ingredients

Instructions

Combine sugar, lime juice, corn syrup and water in saucepan over medium heat and cook, stirring, until sugar dissolves and mixture is clear. Remove from heat and cool 5 minutes.

Pour into a blender. Add raspberries and salt, cover, and blend until smooth.

Strain through a fine-mesh sieve into a large container to remove most of the seeds. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.